Recipes
Recipes

Pea and sundried tomato risotto

Arborio rice gives this savoury, Italian-inspired tomato dish a creamy texture

Arborio rice gives this savoury, Italian-inspired tomato dish a creamy texture

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(54 votes)
Cooking Time

Cook: 35 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 74p per serving

Nutritional Information

Each 473g serving contains

Energy
2318kj
553kcal
28%
Fat
19.4g
Med
28%
Saturates
5.2g
Low
26%
Sugars
21.8g
Low
24%
Salt
1.80g
Med
30%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
490kj/117kcal

Ingredients

280g jar Asda Sun-dried Tomatoes

2 small onions, thinly sliced

200g Asda Risotto Arborio Rice

200g frozen peas

70g Parmesan, grated

Method

1
Drain the sun-dried tomatoes, reserving 2tbsp of the oil from the jar. Roughly chop half and finely chop the rest.
2
Heat the reserved oil in a large, deep-sided frying pan over a low setting. Add the onions and cook for 10 mins, stirring regularly.
3
Add the finely chopped tomatoes and the rice. Cook for 2 mins, stirring continuously. Add 1L boiling water, a splash at a time, stirring, until it has all been absorbed. Add the peas. Simmer until the peas are cooked and the rice is soft.
4
Stir through most of the Parmesan, and season with ground black pepper.
5
Divide between bowls and top with the roughly chopped tomatoes and Parmesan to serve.